forum: Food & Drink

Re: Ask me a cooking question

Hi everyone my name is Eddy and i'm from Armenia : )))sorry if my english is poor : ))i want to ask a question about Empire roast chicken.Jamie said that if you put a really hot stabbed lemon in chicken , it will speed up cooking!and when me and my girlfriend tried that recipe i'm not sure why but chicken wasn't cooked properly after that my girlfriend told about it to her friend Chef and he said something like " lemon can't speed up cooking, no way !! if you want to speed up cooking you can use some kind of cooking stone or hot potato but not lemon. it's simple physics" i can't tell you the exact words but this is the general meaning of his words. so after that i had an argument with my girlfriend about whether Jamie was wrong or right..... and now i really need an answer

Re: Ask me a cooking question

In this case, he added a hot lemon he'd used to cook potatoes with and because it was hot going in to the chicken, it may indeed have speeded up the cooking just a tiny bit because it started out hot and steaming, rather than cool which is how you'd normally add a lemon to the cavity of a chicken.

Re: Ask me a cooking question

Hi, I was given some beautiful venison from Scotland earlier this year. i made a casserole with some straight away and froze the rest. I think our friend had been given a whole haunch of red deer and couldn't fit it all in his freezer. Anyway I was wondering if there is a way I can tell if the meat would be suitable for cooking like a steak or whether I need to cook it long and slow?

Re: Ask me a cooking question

Hi JamieI have an intolerance to the protein in dairy products can you please give me an easy recipe for chicken fillets without hot spices etc. which will give me some flavour for one person only.Thank you Elizabeth McKay

Re: Ask me a cooking question

PAPATUANUKU wrote:

Hello Jamie,I am looking for a recipe for Persimmon? I have no idea how to cook persimmon or if it can be cooked. So much appreciate your response

Hi and welcome to the forum. I have used the Fuji persimmons sliced on top of a baked fruit tart. There are several 'tea cake' recipes online for persimmon cake. In Japan, they blend them in to fruit drinks, which is nice and you can also get them slightly dried, which is something I really miss. The dried ones were delicious!

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